Quick Coq au Vin

Traditionally, coq au vin is made with a whole cut-up chicken, a bottle of wine and some long, slow braising time in the oven. But who has time for that on a weeknight? Here, we’re speeding it up a bit with easy chicken bites and a quick skillet simmer. Make sure you have a lid that fits over your skillet for this dish.

Casey Barber

Quick Coq au Vin

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    3 thick strips of smoked bacon, cut into 1/2-inch cubes 1 tablespoon tomato paste
    1 1/2 pounds skinless chicken thighs and drumsticks 1/4 teaspoon dried thyme
    1 cup peeled pearl onions, thawed if frozen 1/2 cup chicken broth
    1 large carrot, diced 1/4 cup unbleached all-purpose flour
    1/2 pound crimini mushrooms, thinly sliced 1 1/2 cups red wine
    2 cloves garlic, minced 1 bay leaf


    Prep: 15 min Total:
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    • 1

      Add the bacon to a deep, heavy-bottomed 12-inch skillet and place over medium heat. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat into the pan. Transfer the bacon to a paper towel-lined plate and reserve.

    • 2

      Add the chicken to the pan and cook for 2-3 minutes per side until the chicken is just browned. Transfer the chicken to a plate and reserve.

    • 3

      Add the onions, carrot and mushrooms to the pan and cook, stirring occasionally, for 5-6 minutes until the mushrooms are starting to brown and the carrots have softened slightly.

    • 4

      Add the garlic and cook for 1 minute more, stirring. Add the tomato paste and thyme, and stir to incorporate.

    • 5

      Whisk the chicken broth and flour together in a small bowl and add to the skillet with the red wine. Bring to a simmer.

    • 6

      Return the bacon and chicken to the pan. Cover with a lid and reduce the heat to low. Simmer for 30 minutes, until the meat is pull-apart tender and falling off the bone.

    • 7

      Remove the bay leaf before serving.

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